Mary Berry's Shepherd’s pie dauphinois recipe
This variation on the classic shepherd’s pie has a layered topping of potato and cream instead of mash. Serve with a green vegetable.
You will need a 2.4 litre (4 pint) shallow wide-based ovenproof dish.
Ingredients
- 900 g raw minced lamb
- 2 onions, chopped
- 2 large carrots, finely diced
- 45 g plain flour
- 300 ml red wine
- 300 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 1 dash of gravy browning (optional)
- 1 pinch salt and freshly ground black pepper
- 31.7 oz raw minced lamb
- 2 onions, chopped
- 2 large carrots, finely diced
- 1.6 oz plain flour
- 10.6 fl oz red wine
- 10.6 fl oz beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 1 dash of gravy browning (optional)
- 1 pinch salt and freshly ground black pepper
- 31.7 oz raw minced lamb
- 2 onions, chopped
- 2 large carrots, finely diced
- 1.6 oz plain flour
- 1.3 cups red wine
- 1.3 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 1 dash of gravy browning (optional)
- 1 pinch salt and freshly ground black pepper
- 900 g old King Edward potatoes or other floury potatoes, cut into 3mm (1/8in) slices
- 150 ml double cream
- 75 g mature Cheddar cheese, grated
- 31.7 oz old King Edward potatoes or other floury potatoes, cut into 3mm (1/8in) slices
- 5.3 fl oz double cream
- 2.6 oz mature Cheddar cheese, grated
- 31.7 oz old King Edward potatoes or other floury potatoes, cut into 3mm (1/8in) slices
- 0.6 cup double cream
- 2.6 oz mature Cheddar cheese, grated
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 120 mins
- Serves: 6
Step-by-step
- Preheat the oven to 160°C/325°F/gas mark 3. Meanwhile, put the lamb, onions, and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently, for 5 minutes or until the meat is brown. Drain away any fat.
- Stir in flour and, over a high heat, add the wine, stock, Worcestershire sauce, and tomato purée (add the gravy browning, too, if you want the sauce to be a rich dark colour). Stir until blended, then bring to the boil. Season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for 1–11/2 hours or until the mince is tender.
- Check the seasoning, then tip the meat into the ovenproof dish(es) and set aside to cool. Increase the oven temperature to 220°C/425°F/gas mark 7.
- Put the potatoes in a pan of boiling salted water for 4–5 minutes to blanch them. Drain, refresh in cold water, and dry well with kitchen paper.
- Arrange a layer of potato on top of the cold mince, then pour over half the cream and season with salt and freshly ground black pepper. Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese.
- Bake for 30 minutes or until golden and bubbling.
Recipe from Cook Up a Feast, by Mary Berry & Lucy Young, published by DK, £14.99. Also available as an ebook on the iBook Store.
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